10.5 ounce Chocolate Cookie Sandwich Cookies (Cream Removed)
1/2 cup unsalted butter
7 ounce Semi Sweet Chocolate Wafers
1/4 cup heavy cream
1 can Eagle Brand® Sweetened Condensed Milk
1/2 cup Chopped Hazelnuts Sifted to Remove Bits
1. Make the crust: Preheat oven to 350. In a food processor, process the cookies until finely ground.
Add butter and pulse until combined. Press wet cookie crumbs into rectangle tart pan with removable bottom. Bake for 5-7 minutes, then cool before setting in the fridge or freezer to fully cool.
2. Preheat oven to 425. Pour sweetened condensed milk in a tall cake pan (I use a round 6x3”), cover it with foil and place it in a 13x9” sheet pan. Fill the sheet pan halfway with hot water. Bake for about 2 hours, until the milk is dark, thick, and fully caramelized.
3. While the dulce de leche is hot, add the chocolate wafers. Stir until all the chocolate is melted.
Pour ganache in prepared crust.
4. Sprinkle chopped hazelnuts on top and gently press in.
Let set in the fridge for 4 hours before serving. Store in the fridge.